Black Bottom Cupcakes

You know how some desserts make you think of your childhood?  This is one of those for me…..yet, I’ve never made them.  Eaten plenty of them-yes, but created them in my own kitchen-never.  I love the sweetness of the chocolate cake contrasting with the slightly tart cream cheese and the two textures coming together….heaven.

Black Bottom Cupcakes (adapted from allrecipes.com)

Ingredients:

  • 1 (8 ounce) package of cream cheese, softened
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.  Line muffin tins with paper cups or lightly spray with non-stick cooking spray

2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.  Stir in the chocolate chips and set aside.

3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Make a well in the center and add the water, oil, vinegar and vanilla.  Stir together until well blended.  Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

4.  Bake in preheated oven for 25 to 30 minutes.

Makes 20-24 cupcakes.

Ready for the oven

After baking

Ready to eat

Fun papers to reflect the black/white theme

I baked these in the afternoon and had to step up the willpower to wait and enjoy these for dessert with Hubby.  Luckily, my bestie at yumsandloves had shared a mini banana bundt cake with me, so I had that to satisfy my sweet tooth.  I think she’ll be posting about it soon!

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